Chicken liver and raspberry salad

    40 min

    The fruity fresh flavour of juicy raspberries and a splash of raspberry vinegar balance the richness of chicken livers in this easy warm salad, which is a popular lunch dish in French bistros. Cooking the livers in a non-stick pan means the minimum of oil is needed. Serve with French country bread.

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    Serves: 4 

    • 400 g (14 oz) chicken livers
    • 150 g (5½ oz) mixed lettuce leaves, such as Oak Leaf, romaine and Lollo Rosso
    • 100 g (3½ oz) baby spinach leaves
    • 4 tbsp chopped fresh flat-leaf parsley
    • 4 tbsp snipped fresh chives
    • 3 tbsp extra virgin olive oil
    • 100 g (3½ oz) shallots, finely chopped
    • 1 large garlic clove, crushed
    • 3 tbsp raspberry vinegar
    • 125 g (4½ oz) raspberries
    • salt and pepper

    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Trim the chicken livers, removing any cores and green bits. Cut any large pieces in half. Pat dry with kitchen paper and set aside.
    2. Arrange the lettuce and spinach leaves on a platter. Sprinkle with the parsley and chives. Set aside.
    3. Heat 2 tbsp of the olive oil in a large non-stick frying pan. Add the shallots and garlic and fry over a low heat for about 3 minutes or until softened, stirring occasionally.
    4. Increase the heat to moderate and add the remaining 1 tbsp oil to the pan. Add the chicken livers and fry, stirring occasionally, for 5 minutes or until they are cooked through – remove one piece and cut it open; it should be light pink in the centre.
    5. Turn the heat to high, add the raspberry vinegar and stir. Season with salt and pepper to taste. Pour the hot liver mixture over the salad, scatter on the raspberries and serve at once.

    Some more ideas

    Red wine vinegar can be used instead of raspberry vinegar. * Instead of raspberries and raspberry vinegar, use fresh blueberries and blueberry vinegar. The flavours work well with chicken livers. Blueberry vinegar is available from speciality food shops and delicatessens. * For a chicken liver and sultana salad, poach the livers rather than frying them. Put them in a saucepan with 1 chopped carrot, 1 chopped celery stick and a bay leaf. Cover with water and bring to the boil, skimming the surface as necessary. Reduce the heat and simmer for about 5 minutes or until the livers are cooked through but still pink in the centre. Meanwhile, whisk 4 tbsp extra virgin olive oil, 2 tbsp balsamic vinegar and seasoning to taste in a salad bowl. Add the lettuce and spinach leaves and toss to coat with the dressing. Drain the chicken livers well (discard the vegetables and bay leaf) and add to the salad bowl together with 4 tbsp sultanas or raisins. Toss again, then sprinkle with chopped parsley and serve.

    Plus point

    According to a recent survey carried out by the Department of Health, 1 in 3 British women under the age of 50 has low iron levels, which can lead to tiredness and increased susceptibility to colds and infections. Chicken livers are an excellent source of iron, with 100 g (3½ oz) cooked chicken livers providing over half of the recommended daily intake. They are also an excellent source of several of the B vitamins, vitamin A, zinc and copper.

    Each serving provides

    A, B1, B2, B6, B12, C, E, folate, niacin, copper, iron, selenium, zinc * potassium

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